🥘  1 pot  🍽 Serves 2   🛒 12 ingredients £8

This quick, low fat stir-fry is easy to make and ideal for a quick lunch or speedy supper. The sauce adds a wonderful flavour.

Ingredients:

• 3 tbsp sesame oil
• 1 large chicken breast, chopped
• 1/2 an onion, finely sliced
• 1/2 a yellow pepper, finely sliced
• 1/2 a red pepper, finely sliced
• 4 mushrooms, finely sliced
• 1/2 head of broccoli, cut into small pieces
• 60g peanuts

For the sauce:

• 1 tbsp runny honey
• 2 tbsp soy sauce
• 1 tbsp teriyaki sauce
• 1 tbsp rice vinegar
• 2 tbsp water (if required)

To make the sauce:

Mix together all the ingredients, simply shaking them in a clean lidded jam jar.

Step by step:

1. Add 2 tbsp of oil to your pan or wok, and fry off the chicken breast (approximately 5-8 minutes). When it’s cooked, lift the chicken out of the pan with a slotted spoon (this will leave much of the oil in the pan), and set it aside covered in foil.
2. In the same pan, fry off the onions adding a little more oil if needed. Then add the peppers, broccoli and mushrooms and cook for another 5 minutes.
3. Meanwhile, put your noodles on to cook as per the pack instructions and make the sauce.
4. Stir the sauce into the stir-fry vegetables, add the chicken and noodles. Serve with the peanuts sprinkled over.

Notes:

Did you know Broccoli is high in vitamin C? 100g gives you 148% of your daily requirement and counts only 34 calories.

* Prices were all checked July 2024

🥘  2 pots  🍽 Serves 4-6   🛒 10 ingredients ⏱ 60 minutes £8

This is a flavoursome side dish to serve with meat or fish. You will need an oven proof baking dish, or 30cm oven proof pan.

Ingredients:

• 6 large red onions
• 3 tbsp olive oil
• sea salt
• 1 head garlic
• 500ml low salt chicken stock
• 1 tbsp flour
• 150ml single cream
• white wine
• 1/2 kilo sausage meat
• fresh thyme

Step by step:

1. Preheat your oven to 200C / 180C Fan.
2. Prepare your onions by peeling off the papery outer layer(s). Cut a thin sliver from the base (root end) to make the onions flat but not through the root so they stay intact. Trim the top of the onion by about 1/4 as per the photo (1) above.
3. Drizzle some olive oil (approx 2 tbsp) into your hands and rub it into the onions and sprinkle each with sea salt. Place the onions in the roasting dish.
4. Peel your garlic, make a small incision into each onion and insert some trimmed garlic cloves into the centre of each onion. Lay a good few sprigs of thyme over the onions and a good drizzle of olive oil. Pop them in the oven for 15-30 minutes (depending on the size of your onions).
5. Bring your stock to a boil and remove from the heat to cool slightly. Stir in the wine, cream and the flour.
6. Brown your sausage meat in a pan for a few minutes.
7. Take your onions out of the oven and remove the garlic and a few inner layers of the onion. Chop these finely and set aside. Add onions and garlic to the sausage meat and spoon these back into your onions. Pop them back in the baking dish. Pour over the stock and cream mixture and bake for another 30 minutes. Baste the onions regularly.
8. Serve, one per person with a good spoonful of the sauce and extra sprig of thyme

Tips:

• We have used small red onions because we like the slightly sweeter flavour. Experiment with large white / Spanish onions if you prefer. Try grated cheese or use chopped pancetta instead of sausagemeat.
• Step 8. We use a teaspoon to excavate smaller onions, if you are using large onions, a tablespoon will work well. If you have the right size pan or baking dish the liquid will come about 1/2 way up the onions.
• Your sauce should be thick and creamy but not gloopy, add a little hot water if necessary. Check the seasoning and add more salt and pepper if required.
• Use double cream if you prefer and vary the amount of garlic you use to suit your own taste.